Hourensou no ohitashi (spinach with savory sauce)

Hourensou/spinach is a common vegetable in the world. We can make many dishes using it. “Honrensou no ohitashi” is a very common side dish as well as gomaae that I introduced on my blog before.

HOURENSOU NO GOMAAE

Ohitashi is blanched vegetables, seasoned dashi/broth and mainly soy sauce. お浸し(ohitashi) means soaking. The vegetables are soaked in the sauce for a while.
In the past, I’ve introduced the other recipe for ohitashi using tomatoes. Please check the recipe if you are interested.

TOMATO NO OHITASHI

The preparation of both ohitashi and gomaae are the same but the ways of seasoning are different. While gomaae is a sweet and nutty flavor, ohitashi is a soy sauce and dashi flavor. If you don’t know what dashi is, please check the link below beforehand.

KOMBU AND KATSUO ICHIBAN DASHI

Since this is a simple recipe, I don’t think I need to explain anymore.
Let’s get it started!

Hourensou no ohitashi (spinach with savory sauce)

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Recipe by MikaCourse: SaladsCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Ingredients

• 200g spinach (7oz)

• 3 tablespoons dashi/broth

• 2 teaspoons soy sauce

• 1 teaspoon salt

• Bonito flakes (as toppings)

Directions

• You need these ingredients.
• Cut the bottom of the spinach stem crosswise. It’s a good way for washing out the mud inside of it. It’s also useful to blanch the spinach evenly.
  
  
• Wash the bottoms of the spinach gently in a rubbing motion. Next, rinse the leaves in cold water.
• Boil water in a large pan and add about 1 teaspoon of salt to blanch the spinach. First, soak the stems of the spinach in boiling water, till they become flexible. Soak the whole spinach until it turns a vivid green color. It takes approximately 30 seconds or so.
  
• Soak the blanched spinach immediately in icy cold water.
• Squeeze excess moisture from the spinach.
• Cut it into 4cm (1.5in) pieces.
•  Squeeze the bunches of spinach again and place them in a container.
• Combine dashi and soy sauce then pour it over the spinach. Loosen the spinach a little so it’s seasoned evenly.
• Place the spinach in a small bowl and sprinkle some bonito flakes on the top.
  Meshiagare! enjoy!

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